No Bake Strawberry Vegan Cheesecake with Lemon
This no bake layered strawberry vegan cheesecake is beautiful and easy to make! It’s thick, creamy, and sweet with a delicious chewy crust.
Before summer is officially over, it’s time to share one last cheesecake recipe! Do you have any family members that are vegan? Because I do. And they love creamy, fruit desserts like this cheesecake.
And it’s hard to find a vegan cheesecake recipe that holds its form AND that the non-vegans love too. But I found it. Because everyone loves this strawberry vegan cheesecake.
It’s creamy and thick (which I need in my cheesecakes) and the crust is chewy (but not too chewy). The drizzle on top makes the whole dessert come together. Have it for spring, summer . . . even holidays like Easter. It’s a great brunch dessert!
Learn how to make this amazing cheesecake recipe below!
For the Crust
- ½ cup pecans
- ½ cup walnuts
- 1 cup almond flour
- 4 tablespoons coconut oil
- 8 ounces pitted dates
- ¼ teaspoon cinnamon
- pinch of salt
For the Cheesecake
- 2 cups cashews (soaked in a bowl of water overnight)
- 1 cup coconut milk
- ¼ cup coconut oil
- 1 teaspoon vanilla
- ½ cup maple syrup
- Zest and juice from 2 lemons
- 2 cups strawberries
For the Glaze
- 2 cups strawberries
- 1 tablespoon lemon juice
- ½ cup water
- 3 tablespoons maple syrup
- 1 tablespoon tapioca starch
- Since there are no eggs in this cheesecake (no bake), you can’t really overbeat the batter – so no need to worry about that!
- I found the cheesecake ingredients easiest to blend in a blender (I have a Blendtec!). You can also use a hand mixer or stand mixer.
- Depending on how you feel about lemon, you can add more or less. I recommend just a hint at least because it brings out the taste of the strawberries. If you’re not the biggest fan of lemon, then use 1/2 or 1/3 in the recipe.
NOTE: You can keep the glaze room temperature and drizzle it over the top at time of serving OR freeze for a third solid layer!
Have you ever seen a vegan cheesecake so beautiful? It’s filled with the flavors of summer but you can have it all year!
Get the printable recipe card below.
Strawberry Vegan Cheesecake
Equipment
Ingredients
For the Crust
- ½ cup pecans
- ½ cup walnuts
- 1 cup almond flour
- 4 tablespoons coconut oil
- 8 ounces pitted dates
- ¼ teaspoon cinnamon
- 1 pinch salt
For the Cheesecake
- 2 cups cashews soaked in a bowl of water overnight
- 1 cup coconut milk
- ¼ cup coconut oil
- 1 teaspoon pure vanilla extract
- ½ cup maple syrup
- 2 lemons juice and zest only
- 2 cups strawberries
For the Glaze
- 2 cups strawberries
- 1 tablespoon lemon juice
- ½ cup water
- 3 tablespoons maple syrup
- 1 tablespoon tapioca starch
Instructions
- Start by making the crust. Combine all the ingredients into a food processor and pulse until well combined and everything starts to mix and come together.
- Line a round 8-inch springform pan with parchment paper.
- Press the crust down into the bottom and slightly up the sides.
- To make the cheesecake, place all the ingredients (except the strawberries) into a blender. Blend until the mixture is completely smooth.
- Pour two cups of the cheesecake mixture onto the crust. Place in the freezer.
- Add two cups of strawberries to the remaining batter. Blend until smooth in a mixer.
- Remove the pan from the freezer and gently pour the strawberry mixture on top. Return to freezer for 5-6 hours or until completely frozen.
- Remove from the freezer and remove from the springform pan.
- For the glaze, add all the ingredients to a small saucepan and stir until the mixture thickens. Pour into a blender and blend until smooth. Allow to cool completely.
- Drizzle the glaze onto the top of the cheesecake. You can freeze for a third layer if you like.
- Cut into ten pieces to serve.
Nutrition
If you love this cheesecake, let me know in the comments!
